Fresh Seafood Salad with Lemon and Ginger Dressing
Ingredients
250g fresh salmon
250g John Dory
250g scallops
250g green prawns
250g baby squid tubes
3 tablespoons olive oil
150g dried seashell pasta
1 small papaya
Lemon and Ginger Dressing
6cm piece fresh ginger
grated zest and juice of 1 lemon
salt and freshly ground black pepper
6 tablespoons olive oil
Garnish
1 buttercrunch lettuce
small bunch chervil
Description
This seafood salad gives a meal a spectacular start, or it can be served for a crowd as part of a buffet table. Cook all the components ahead and just toss together at the last moment with the piquant lemon and ginger dressing.
Method
Skin the salmon and John Dory and cut into cubes. Pick over the scallops, prawns and squid to remove any untidy little bits. Heat a large frying pan, add one tablespoon of olive oil, and cook the fish cubes top and bottom, for about two minutes. Remove from the pan, add the scallops and prawns and cook gently until opaque (about three to four minutes). Turn up the heat a little and cook the squid very quickly for about two minutes, turning once. Keep the seafood aside or chill if preparing well ahead.
Bring a large saucepan of salted water to the boil. Tip in the pasta shells and cook for 10 to 12 minutes, until tender. When cooked, drain through a sieve, then place in a bowl. Toss through the remaining two tablespoons of olive oil to ensure the pasta shells do not stick together.
To prepare the papaya, cut in half, remove the seeds, peel off the skin and cut the flesh into chunks.
To make the dressing, peel the ginger and chop very finely. Tip the lemon zest and juice into a small jar, add the ginger, a good dollop of salt and pepper and the olive oil. Shake well.
To serve, line a platter with lettuce leaves. Gently mix together the pasta, all the seafood, the papaya and the dressing. Pile the seafood salad on top of the leaves.
Decorate with springs of chervil.
Categories
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